Tag-Archive for » Tortillas «
These are so quick and easy to throw together and taste great. I tagged this recipe to make, from a one of my team mates, in a recipe swap I am involved in. The only change I made was to just buy a whole BBQ chook from the store and pull the meat off rather than cooking chicken breasts, which made it even quicker to make. I served ours with sour cream, salsa and guacamole for a yummy meal. To read more reviews on this recipe or to see more photos please click here.
Ingredients
8 (6-7 inch) Tortillas
3 Skinless chicken breasts, cooked and thinly sliced
1/2 Cup barbecue sauce, original or spicy
1/2 Cup green pepper, chopped
1/4 Cup onion, chopped
1 Cup cheddar cheese or monterey jack cheese, shredded
Method
1. Preheat oven to 425 degrees.
2. Place sliced chicken strips in a bowl and add bbq sauce, tossing gently.
3. Place 4 tortillas on a cookie sheet and divide chicken mixture evenly over the 4 tortillas.
4. Top each with an equal amount of pepper and onion.
5. Place shredded cheese evenly over pepper and onion.
6. Top each with a 2nd tortilla.
7. Lightly spray each tortilla with a small amount of vegetable oil spray.
8. Bake 8-10 minutes or until tops are lightly browned.
9. Cut into wedges with a pizza cutter.
All photos take by me unless otherwise stated.
This is a makes for a great, mid week after work fast meal, served with a salad or for a lunch. I used a whole BBQ chicken rather than cooking up breasts to make for an even quicker prep time. If you would like to view the original recipe please click here.
Ingredients
1 Tablespoon sesame oil
8 Ounces boneless chicken breasts, sliced in strips
Pepper (optional)
1/2 Teaspoon red pepper flakes (optional)
1 1/2 Teaspoons minced garlic (optional)
1/4 Cup hoisin sauce (as much as you like, recipe calls for 1/3 cup)
1/4 Teaspoon ground ginger (can use 1 to 2 tablespoon fresh)
3 Tablespoons white wine
1 Teaspoon sugar
3 Cups coleslaw mix (may use 3 cups shredded cabbage)
1 Cup carrot, cut in matchstick size
Flour, tortillas. warmed
Method
1. In a 10 inch skillet, heat oil over medium-high heat.
2. Pepper chicken and put chicken in skillet and cook for 8 to 10 minutes, stirring occasionally, until no longer pink in center.
3. About 2 minutes before chicken is done, if using, add red pepper flakes and garlic.
4. Stir in hoisin sauce, ginger, wine, sugar, coleslaw mix and carrots. Cook 4 to 6 minutes, stirring constantly, until vegetables are crisp tender.
5. Warm tortilla as directed on package.
6. Place a portion of chicken mixture on each tortilla, roll tortilla around filling.
7. If desired, you can serve with plum sauce or other sauce of your choosing.
All photos taken by me unless otherwise stated.
